Food & Cooking Recipes Dessert & Treats Recipes Braised Apples with Saffron and Cider By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 12 Tender apples are braised in cider and sherry; saffron lends the dish its yellow hue, and dried currants punctuate the look. Ingredients ¼ cup (½ stick) unsalted butter 1 large shallot, thinly sliced into rings 6 apples (about 2 pounds), such as Gala or Winesap, quartered and seeded ¼ teaspoon saffron threads, crumbled 1 ½ cups homemade or low-sodium store-bought chicken stock 1 ½ cups apple cider ¼ cup dry sherry 3 tablespoons dried currants Coarse salt and freshly ground pepper Directions Melt butter in a large saucepan over medium heat. Add shallot, and cook, stirring often, until soft, about 4 minutes. Add apples, and turn to coat. Stir in saffron, stock, cider, sherry, and currants, and season with salt. Bring to a boil. Reduce heat to low, and cover. Simmer, stirring occasionally, until apples are tender, 12 to 15 minutes. Using a slotted spoon, transfer apples to a bowl. Raise heat to medium-high, and cook sauce until reduced by half, about 10 minutes more. Season with pepper. Pour sauce over apples. Serve warm or at room temperature. Cook's Notes This recipe can be made a day ahead and refrigerated; reheat before serving. Print